Edible Gingerbread Showstopper Wreath

Edible Gingerbread Showstopper Wreath

Categories:

Biscuits & Brownies
christmas
Yields
20
Prep Time
50min
Cook Time
10-12min
Ingredients

350g plain flour plus extra for rolling

1 level tsp Bicarbonate of Soda

2 tsp ground ginger

110g unsalted butter, cubed

175g Tate & Lyle Light Muscovado Sugar

1 large egg, beaten

3 tbsp Lyle’s Golden Syrup

 

For the Icing

 

1 sachet Free Range Egg White Powder

175g Tate & Lyle Icing Sugar

 

Icing-Sugar-500g-900x1200px
Icing Sugar
How to Make a Gingerbread Wreath

 

  1. Mix the flour, bicarbonate of soda and ground ginger in a large bowl. Rub in the butter until it resembles fine breadcrumbs and mix in the Tate & Lyle Light Muscovado sugar.
  2. Make a well in the centre of the mixture and stir in the egg and Lyle’s Golden Syrup, mixing to make a soft, smooth dough.
  3. While preheating the oven to 190℃/170℃ fan/gas 5, knead the dough on a lightly floured surface. Roll the dough until it’s about 5mm thick and stamp out snowflake and star shapes. Place on 2 lightly greased baking trays, leaving at least 1cm space between each shape.
  4. Leave the gingerbread shapes to rest for about 20 minutes before baking. Put the trays on the top and middle oven shelves and bake for 10-12 minutes, swapping the trays after 5-6 minutes, so they are evenly baked. When removed from the oven, leave the biscuits on the baking trays for a few minutes to firm up, then transfer them to a wire rack to cool.
  5. Make up the icing and ice the biscuits as required using a piping bag with a plain nozzle. 
  6. Assemble the gingerbread snowflakes and stars on a serving platter in a circle overlapping each other. Dust with a light sprinkle of icing sugar and decorate with silver balls, ribbon and festive accents for the centre of the table.
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